This vegan macadamia chocolate cheesecake is amazing, and is sure to be a hit amongst your family!
Australia is the birthplace of macadamias and the story of The World’s Finest Nut began thousands of years ago. Today, they are grown in the same rich, fertile soils and have the natural advantage of being grown in their country of origin.
Ingredients (makes 12 )
- FILLING
- 1 cup macadamias, soaked in water for 2-4 hours, strained, finely blended
- 1/4 cup coconut oil liquid
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup water
- 1/2 cup cocoa powder
- 1/2 ripened avocado, mashed
- 1/2 cup macadamias, extra, roasted, finely chopped
- Fresh raspberries for topping
- CRUST
- 1 cup unsalted macadamias
- 4 medjool dates
- 1/2 cup cocoa powder
- 1 Pinch sea salt
- 1 tsp vanilla extract
Method
- Grease 12 x 1/3 cup muffin tin. For the crust, place all ingredients into a high speed blender and pulse until combined. Divide the crust into the muffin pan holes and press down with fingers to firmly place the crust into the pan, set aside.
- In a large bowl, combine macadamias, coconut oil, maple syrup, vanilla, water, cocoa and avocado until the mixture is creamy. Fill the muffin pans with the mixture. Sprinkle with extra macadamias and raspberries and place in the freezer to set for a few hours before removing from pan to serve.
Notes
This recipe is courtesy of The Australian Macadamia Society. TIP: You can use 1 cup macadamia cheese if already made - just replace the cup of macadamias soaked in water with the macadamia cheese. You can find the super simple recipe for macadamia cheese at australian-macadamias.org
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